Recipe variation

Yesterday, I posted one of my old time favorite recipes.  I used to make it all the time.  Lately, I haven't been buying a lot of preserves (mostly because I have so many in my cold room), I decided to give this recipe a try, BUT with a twist.

I am not sure what to call it, so I'll continue to call it Apricot Chicken.....

1 Package of Chicken skinless chicken breasts (bone in or out - whichever you prefer)
1 cup of white wine
1 cup of olive oil
1 cup of apple cider vinegar
2  half pints of corn cob jelly (my last two from last summer) - (I have more corn cobs frozen so guess what I'll be doing soon)
1 Envelope Liption Onion Soup mix dry
Spices: Basil, garlic powder, whatever you like

Method:

Mix wine, oil, vinegar, jelly, spices and soup mix in a bowl.

Pour mixture over chicken in a 9 x 13 pan.  Cover tightly with foil for one hour at 350 degrees.  After one hour, baste with juices and take off cover for about 15 minutes.  Raise temperature to 375 and baste every five minutes. 

Delish!